A big bowl of this Slow Cooker Birria de Res, or Mexican Beef stew, is the ultimate comfort food. Deep robust Mexican food flavors that will make your tastebuds very happy. Enjoy!
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Birria de Res reminds me of my maternal grandfather. He was born in a humble town in Zacatecas, Mexico – no neon signs, taxis or 7-11s. Like most Mexicans outside of the city, he didn’t have much of an education, but that didn’t stop him. He collected every book or magazine he could get his hands on. Learning was my grandfather’s passion.
My grandfather was a violinist, an engineer, a writer, a man beyond his time. Eventually, he made his way to Durango, Mexico – where my family is from. Each time we visited my abuelito, we would eat Birria de Chivo, or Mexican Stew made with goat. Since goat is hard to find in the US, I’m making this dish with beef. This is the way we make it in Durango. Other states have their versions.
Sear the meat on all sides to lock in the flavors. Mmm… imagine the smell! It’s Mexcellent! 😀
These chiles give good flavor to the Birria de Res. I’m using chile guajillo and ancho chile.
It’s easy to devein and remove the seeds from the chiles. Start by cutting off the tops, or the stems.
Then cut them lengthwise. Do you see the seeds? You don’t want these in your sauce. Remove them. You won’t be able to get all of them. Just remove as many as you can. If you can remove any veins, remove them too.
Place your stems removed, deveined, and seeds removed chiles in a stock pot. You will need to use a pot that can handle all the chiles.
Reconstituting chiles means they have to soak in hot water. This does not take long. 5-10 minutes at the most.
To make the sauce for the Birria de Res you will need all these spices. ¼ cinnamon stick, thyme, oregano, cloves, laurel leaves (or bay leaves), salt, and pepper. It sounds like a lot, but each spice brings a lot of flavor to the dish.
Add the spices, the reconstituted chiles, liquid, bouillon, and garlic to the blend. Blend until smooth. Since we are not straining, make sure it is fully blended. You might need to blend a second time.
Some people will strain the sauce for the Birria de Res. My mom is not much of a strainer. Authentic Mexican food is rustic. I love that about our food. If you like a smoother sauce, then go for it. Strain away. I like my mom’s version, and that’s what I’m going with. Set this aside until ready to use.
Back to our beef… salt and pepper the side that’s up. Then turn and sear the uncooked side. You really want color on your beef. Don’t skip this step. It helps lock in some amazingly delicious flavors.
The slow cooker is your friend in the kitchen. You can go shopping, go horseback riding, watch two movies, and your food will not burn. Gotta love that! Add the beef to the slow cooker.
Now time to add the sauce. You want the sauce to cover the entire piece of beef. If it doesn’t for some strange reason, add more water and a little more salt.
Set it on low for 6-8 hours, or high for 4-6 hours. The meat will be tender and ready to eat. Birria de Res is typically served with raw diced onion, chopped cilantro, lime wedges, and a dozen tortillas.
Birria de Res screams celebration – birthday parties, Christmas, baby showers. It’s probably because you can make a HUGE pot of this delicious stew, and it feeds large Mexican families. Big families. Big food. Lots of love (and tortillas).
Watch Video and learn how to make Birria de Res
Table of Contents
Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO
Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy.
Ingredients
- 4 lbs roast beef
- 3-4 cups water
- 5 dried chile guajillo
- 2 dried chile ancho
- 2 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 clove
- ¼ whole cinnamon stick
- 1 tablespoon beef bouillon
- 2 laurel leaves (or bay leaves)
- 2 tablespoons oil
- Salt and pepper
Instructions
Heat the griddle, or pan.
Toast the chiles on the griddle for 2-3 minutes.
Turn frequently.
Make sure they do not burn.
If they burn, discard the chiles and start again.
Once toasted, transfer to a heatproof bowl.
Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable.
Seed and devein the chiles, saving the water.
Don’t worry if some seeds remain.
Add the saved water, the chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender.
Blend until smooth.
Set aside.
In a large pot, heat two tablespoons oil.
Add salt and pepper to the beef.
Sear the beef on all sides.
Once the meat is brown, transfer to the slow cooker.
Add the chile mixture from the blender.
Add enough water to cover the meat.
Set slow cooker on low for 6-8 hours.
Shred beef.
Serve with diced onions, chopped cilantro, and tortillas.
Notes
Searing the meat before adding to the slow cooker locks in flavor. Don't skip this step!
Cut of beef used was chuck roast.
Instant Pot Instructions:
- Make the sauce as instructed above.
- Add oil. Press Saute.
- Season the beef with salt and pepper. Sear the meat on all sides.
- Remove the meat and add the chile sauce and water.
- Return the meat to the pot.
- Cover with lid. Press Pressure Cook. 55 minutes.
- Release pressure. Serve and enjoy.
Stove Top Instructions:
- Make the sauce as instructed above.
- Keep the meat in the pot.
- Pour sauce over the meat.
- Cover with lid and cook for 2 hours.
- Until fork tender.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 208Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 1457mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 29g
Disclosure: This post may contains affiliate links.
Paloma
Hi,
Looks awesome but how can I cut the recipe for just 2 people with out compromising flavor…?
Thanks!
Maggie Unzueta
Yikes. That’s tough. I would cut the recipe in half and freeze the rest.
Maryann
I didn’t see any call for tomatoes, did you use any for this recipe?
Maggie Unzueta
No tomatoes.
Delia Martinez
can I use goat meat instead of beef ?
Maggie Unzueta
Of course! That’s originally how we used to eat/ make it. It’s hard to find goat in the US. That’s why I made Birria de Res, or Mexican Beef Stew instead.
Delia Martinez
I’m originally from the US but currently live in Mexico so I’m able to get fresh goat meat. Normally I would have asked my grandma for the recipe but I wanted to try it differently.
Maggie Unzueta
This recipe was originally made with goat, but since it’s hard to find in the US, I made Birria de Res, or Mexican BEEF stew. Hope you liked this recipe!
Amanda
Do you have to add cinnamon? Or is it optional?
Maggie Unzueta
It’s totally optional to add cinnamon to your Birria de Res. I think it adds a bit more depth, but it’s totally up to you. 🙂
Marsala
Made this tonight in my institution cut the time in half. My husband loved it!
Marsala
sorry instapot spell check got me
Maggie Unzueta
LOL. That’s awesome! I still haven’t bought an instapot.
Elba
Que delicias 😉
Maggie Unzueta
Gracias!
Sophie
Hello I love this recipe I plan on making it for new years.. my only question is do I use a cinnamon stick or did you mean 1/4 ground cinnamon power
Maggie Unzueta
Cinnamon stick.
Tom Wilson
Can dried peppers be used without comprising flavor? Thanks.
Andrea
Any luck on this answer? I didn’t pay attention and bought dried chili’s… it didn’t specify
Maggie Unzueta
Sorry. I didn’t realize I had not answered this question. The recipe asks for dried chile guajillos and dried chile anchos. I’ll update the recipe.
Linda
Hello Maggie, I cooked the recipe except that I switched the guajillo chiles for the milder California. After the meat had cooked and I tasted it, the barbacoa sauce was SUPER hot, I think it was due to the ancho chiles. So I got rid of half the sauce and replaced it with blended cooked roma tomatoes and fresh garlic. Cooked it on high for another hour and the meat was very tasty and not hot at all. Next time I will use only California chiles. Thnx for sharing your recipe.
Maggie Unzueta
Sounds like a great way to make it! 🙂
Anonymous
Hey, What temp on the slow cooker?
Anonymous
never mind!!! I just saw it LOL.. Im too excited to try this out
Maggie Unzueta
LOL. Hope you enjoyed it!
Doris A Moore
You are way too young to be my momma lol Love your recipes. True mexican food. Thanx
Maggie Unzueta
Awww… you’re so sweet. Thank you!
Gracie
I don’t have time to make the seasoning and chiles in blender, can i buy the paste in a can and if so what kind .
Maggie Unzueta
Sorry. Wish I could help, but I’ve never bought the paste. I always make it from scratch.
Anonymous
I cooked this recipe yesterday in my slow cooker and oh my gosh it was so delicious! I have a new born baby and slow cooker recipes is ALL I look for! Seriously you guys need to try it. Thanks for the recipe !!! 🙂
Maggie Unzueta
That’s so awesome! Congrats on the baby. 🙂
Lindsay
I don’t have a slow cooker. If I made this in a Dutch oven, how do you recommend I cook it? Thank you
Maggie Unzueta
Yes. I’ve made this dish in a Dutch oven many times. It needs to cook look enough for the meat to be tender. Also, keep an eye on it to make sure to check if it has enough liquid.
Karina
When you toast the chiles you don’t use oil?
Maggie Unzueta
No. I usually add them to the pan and turn often. If you’re roasting chile poblanos, though, yes, add oil.
Nayeli
I love how simple this recipe is and the fact that you don’t use an insane amount of weird herbs and spices. Thank you for sharing i will be trying it tomorrow
Maggie Unzueta
Awesome! and thank you for your words. Hope you like it.
Candy
What kind of meat is used?
Maggie Unzueta
I think what I used in the picture was chuck roast, but you can use just about any cut of beef. It’s going to cook for hours and will tenderize the meat.
Michelle
I made this today and it was AMAZING! This is the first time I’ve used dried peppers and had fun with the process. Thank you for the story also.
Irene
Do you have to toast the chiles?
Maggie Unzueta
You don’t have to toast the chiles, but it will give another layer of flavor to the Birria de Res. If you skip it, that’s fine too. It will taste delicious regardless.
Tom Rooney
Do you add the laurel leaves to the blender and blend?
Maggie Unzueta
No. Add to the pot. Then remove when the meat is done.
Bianca
Do you add the whole cinnamon stick in the blender?
Maggie Unzueta
Just 1/4 of the cinnamon stick.
Kim
I’m confused. Your video shows you adding the Laurel leaves to the blender and blending for the Birra De Res, but your comments say to add them to the pot and remove.
I also want to clarify on the chilis- Are you toasting dried chilies and reconstituting them or using fresh chilies. Can’t WAIT to make this!!!
Giovanna
Is the meat in chunks or do you sear the big block of meat?
Maggie Unzueta
It’s a big piece of meat. Not chopped.
Hannah
This looks so good and easy to make! I love that you garnished with cilantro – one of my favs!
Maggie Unzueta
Thank you. Hope you give this recipe a go. 🙂